These low fat, low acid cookies are soft, lightly sweet, and easy on the stomach—with just 2 grams of fat and ingredients carefully chosen to minimize acid reflux triggers. Instead of citrus, chocolate, or high-fat dairy, we use gentle, low-acid ingredients like oats, almond milk, and banana to create a tender, delicious cookie that’s safe for sensitive digestion.
About This Recipe
These cookies are soft and comforting, like a blend between banana bread and an oatmeal cookie. They’re just sweet enough, with warm notes of vanilla and cinnamon, and a moist texture from mashed banana and applesauce. No sharp flavors, no harsh ingredients—just smooth, mellow comfort in every bite.
They’re quick to prepare and ideal for people with acid sensitivity, GERD, or anyone seeking a gentle, low-fat treat that won’t cause discomfort.
Why This Recipe Belongs in Your Diet
Mashed banana and applesauce provide natural moisture and sweetness while keeping acidity low. Oats add fiber, which helps with digestion, and almond milk is a gentler dairy alternative. With no citrus, caffeine, or fat-heavy ingredients, these cookies are a smart, reflux-friendly dessert choice.
What You’ll Need (Ingredients)
This recipe relies on easy-to-digest, pantry-friendly ingredients with no acidic triggers.
- Rolled Oats (1 cup): Adds fiber and gentle chew—naturally low acid.
- Mashed Ripe Banana (½ cup): Provides moisture and natural sweetness with low acidity.
- Unsweetened Applesauce (¼ cup): Keeps the cookies tender and low-fat.
- Almond Milk (2 tablespoons): A gentle, non-dairy liquid to help with moisture.
- Vanilla Extract (1 teaspoon): Enhances flavor without adding acidity.
- Cinnamon (½ teaspoon): A reflux-friendly spice that adds warmth.
- Baking Powder (½ teaspoon): Provides lift without needing acidic leaveners like baking soda + vinegar.
- Salt (⅛ teaspoon): Optional—but in small amounts, it balances flavor without irritating.
How to Make Low Fat, Low Acid Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mash banana in a mixing bowl until smooth.
- Add wet ingredients: Stir in applesauce, almond milk, and vanilla.
- Stir in dry ingredients: Mix in oats, cinnamon, baking powder, and salt.
- Scoop dough: Drop tablespoon-sized portions onto baking sheet and flatten slightly.
- Bake for 10 to 12 minutes, or until edges are just golden and centers are set.
- Cool for 5 minutes, then transfer to a wire rack.
Recipe Tips and Variations
- Use pear purée instead of applesauce if you’re very sensitive to apples.
- Add shredded coconut or chopped soft dates for variety (low acid and flavorful).
- Use oat milk instead of almond milk if preferred.
How to Store Leftovers
Store in an airtight container at room temperature for 3 days or in the fridge for up to 1 week. Freeze for up to 2 months. Thaw or microwave briefly to soften.
Nutrition Facts
- Serving Size: 1 Cookie
- Calories: 80 Kcal
- Fat: 2 G
- Carbohydrates: 13 G
- Protein: 1.5 G
- Sodium: 40 Mg
Try More Recipes:
Low Fat Low Acid Cookies
Description
Soft, naturally sweet cookies made with banana and oats—perfect for low-fat, reflux-friendly snacking.
Ingredients
Instructions
- Preheat oven to 350°F and line baking sheet.
- Mash banana and mix with applesauce, almond milk, and vanilla.
- Stir in oats, cinnamon, baking powder, and salt.
- Drop spoonfuls onto baking sheet and flatten.
- Bake 10–12 minutes until set.
- Cool 5 minutes on pan, then transfer to rack.
Notes
- Use pear purée instead of applesauce if you’re very sensitive to apples.
Add shredded coconut or chopped soft dates for variety (low acid and flavorful).
Use oat milk instead of almond milk if preferred.